Chicken Pasta With Lemon Cream Sauce

Name: Chicken Pasta With Lemon Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oz fettuccine or spaghetti; 2 tablespoons olive oil; Salt to taste; 1 lb chicken breast, diced; 2 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; Zest and juice of 1 lemon; 1/4 cup grated Parmesan cheese; Black pepper to taste; Fresh parsley for garnish

Highlighted under: Simple Homestyle Cooking

I absolutely adore this Chicken Pasta with Lemon Cream Sauce! The zesty lemon and creamy sauce create a delightful balance that elevates the tender chicken and perfectly cooked pasta. It only takes about 30 minutes to whip up, making it an ideal weeknight dinner. I love how the freshness of the lemon brightens every bite, while the creaminess adds richness that makes this dish truly comforting. It’s a simple yet elegant recipe that I find myself making time and again, and I’m excited to share it with you.

Created by

Nora Ellis

Last updated on 2026-02-28T01:45:35.113Z

When I first tried making this dish, I was amazed by how a few simple ingredients could transform into something so extraordinary. The fresh lemon zest really brightens the flavors, while the creaminess of the sauce sort of hugs the pasta and chicken perfectly. I learned that adding the lemon juice at the end prevents it from cooking down too much, allowing its fresh taste to shine.

Once, I experimented by adding sautéed spinach to the dish, and it not only enhanced the flavor but also added a pop of color! That little twist turned a classic into something even more special. I love that this recipe is versatile, so feel free to get creative!

Why You’ll Love This Recipe
Zesty and fresh lemon flavor enhances the chicken and pasta
Creamy texture that ties all the components together
Quick and easy to make, perfect for busy weeknights

Cooking the Pasta to Perfection

When preparing the pasta for your Chicken Pasta with Lemon Cream Sauce, it's essential to cook it until just al dente. This means it should still have a slight bite to it. Overcooking can lead to mushy pasta, which will not hold up well against the creamy sauce. Aim for 8-10 minutes, depending on the type of pasta, and be sure to stir occasionally to prevent sticking. Remember to reserve a cup of the pasta cooking water; it can help adjust the sauce's consistency later.

Using a large pot enhances the efficiency of cooking pasta, promoting even water temperature and preventing clumping. Adding a generous amount of salt to the water not only seasons the pasta but also helps to elevate the overall flavor of your dish. Once the pasta is drained, consider tossing it in a bit of olive oil to prevent sticking while you finish preparing the sauce.

Perfecting the Lemon Cream Sauce

The success of this recipe heavily relies on achieving the right balance in your Lemon Cream Sauce. When sautéing the garlic, take care not to let it burn; it should become fragrant and slightly golden, usually within about a minute. This gentle cooking releases its essential oils without adding bitterness to your sauce. If you notice a hint of browning, have your heavy cream and chicken broth ready to pour in, as this will halt the cooking process.

Adjusting the thickness of your sauce is flexible; if you prefer a thicker result, allow it to simmer longer to reduce the liquid. Alternatively, if the sauce is too thick, you can add a splash of reserved pasta water. The acid from the lemon is crucial; it not only brightens the dish but also cuts through the richness of the cream, creating a more balanced flavor profile.

Ingredients

For the Pasta

8 oz fettuccine or spaghetti
2 tablespoons olive oil
Salt to taste

For the Lemon Cream Sauce

1 lb chicken breast, diced
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Zest and juice of 1 lemon
1/4 cup grated Parmesan cheese
Black pepper to taste
Fresh parsley for garnish

Instructions

Cook the Pasta

In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.

Sauté Chicken

In a large skillet, heat olive oil over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté until cooked through, about 6-8 minutes.

Make the Sauce

Add the minced garlic to the skillet with the chicken and cook until fragrant, about 1 minute. Pour in the heavy cream and chicken broth, stirring well to combine. Bring to a simmer.

Finish the Dish

Stir in the lemon zest, juice, and Parmesan cheese. Allow the sauce to thicken slightly, then add the cooked pasta, tossing to combine. Adjust seasoning to taste.

Serve

Garnish with fresh parsley and additional Parmesan if desired. Enjoy your delicious chicken pasta!

Pro Tips

For a lighter version, substitute half and half for the heavy cream, and consider adding vegetables like spinach or sun-dried tomatoes for extra flavor.

Ingredient Substitutions

Should you want a lighter option, consider substituting the heavy cream with half-and-half or a dairy-free alternative like coconut cream. This will alter the richness but still provide a creamy texture. For chicken, you might also use shrimp or a plant-based protein like chickpeas for a variation that accommodates different dietary preferences.

If fresh parsley isn't available, feel free to use other herbs like basil or chives for a different flavor twist. Additionally, adding spinach or arugula towards the end can provide a fresh element and boost the nutritional profile of your meal.

Make-Ahead and Storage Tips

This Chicken Pasta with Lemon Cream Sauce can be made ahead of time and stored in the refrigerator for up to three days. Prepare the pasta and sauce separately to avoid mushiness; combine them right before serving. You can also freeze the sauce without the pasta for up to two months, allowing you to pair it with fresh pasta later. Just reheat gently on the stove, adding a bit of water or broth to loosen it up.

When reheating, do so on low heat and stir frequently to prevent the sauce from separating. If it thickens too much, again, adding a splash of reserved pasta water or broth can help restore that luxurious, creamy consistency.

Questions About Recipes

→ Can I use other types of pasta?

Absolutely! You can use penne, rigatoni, or even whole grain pasta.

→ Is there a vegetarian alternative?

Yes, you can substitute the chicken with mushrooms or sautéed zucchini for a delicious vegetarian option.

→ How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

→ Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead and just reheat it before adding the pasta.